It's that time again! Time for this week's GCF and as I am spending the weekend in Cape Cod, I thought what a perfect opportunity to do a Cape Cod GCF! When you think Cape Cod, what do you think? I know I think Cranberries, chowdah, lobster rolls and more...So for today's GCF, I thought I would do a twist on a lobster roll GCF.
Lets get going, instead of using the typical hot dog bun that you tend to find lobster rolls served on, lets use some nice Sourdough bread, preferably San Francisco Sourdough. I recommend going to the Greenmarket today and grabbing a nice loaf from one of the fantastic bread stands offering yummy homemade loaves. Now, for the ingredients on the interior:
1/2 pound of cooked lobster (finely chopped)
1/2 pound of cooked shrimp (finely chopped)
1/2 tablespoon of grated lemon zest
1 teaspoon of lemon juice
2 - 3 tablespoons of extra virgin olive oil
1/2 pound of Salvatore Brooklyn's Ricotta or another homemade artisanal ricotta (I like to use this as a substitute for mayo, yummier and better for you!)
1 tablespoon parsley finely chopped
2 teaspoons chives finely chopped
1 garlic clove finely chopped
A light sprinkling of Dill (a little under a teaspoon)
Salt
Pepper
Combine all together in a bowl. You need to of course think of your cheese, that is apart from Ricotta. For this sandwich, I would go with a Swiss style cheese, excellent at melting and melding with the other flavors of your sandwich. You could go with Appenzeller or the classic Gruyere or Sbrinz or a Vacherin Fribourgeois. I'd probably go with the Vacherin as it just blossoms when it is melted, becoming grassy, nutty, sweet yet savory, puckery, and totally delish! Once you've got your bread, cheese and your lobster salad, all you need are a few sprigs of arugula to top your GCF. Now, it's time to heat this sandwich!
Enjoy this with a crisp white wine such as a Gruner Veltliner or a Pinot Gris.
Have a fantastic weekend ladies and gents!
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